No one will be able to tell these scalloped potatoes are vegan.

Vegan Scalloped Potatoes

Preheat oven to 350 degrees. Spray a 3-quart rectangular baking dish with nonstick spray. Toss together 10-oz. non-dairy cheese and 2 tablespoons flour in a medium bowl. Set aside.

Melt buttery sticks in a heavy 5-to-6-quart pot over medium heat. Add shallots, garlic, salt, thyme, and pepper. Cook and stir 1 to 2 minutes or until shallots are softened. Stir in remaining 2 tablespoons flour until combned. Stir in half and half alternative, then add potatoes. Bring to a simmer over medium-high heat; reduce heat. Simmer for 2 to 3 minutes or until slightly thickened, stirring occasionally.

Spoon one-third of the potato mixture into prepared baking dish. Top with half the non-dairy cheese mixture. repeat layers. Top with remaining potato mixture. Cover tightly with foil.

Bake 1 hour. Remove foil. Sprinkle with additional cheese, if desired. Bake, uncovered, for 25 to 30 minutes or until center is bubbly. Let stand 10 minutes before serving. Garnish with green onions, if desired.